These Pumpkin Brownies are all about blending the rich, chocolatey goodness of classic brownies with the cozy, warm flavors of pumpkin and spices. They come out with a fudgy texture that’s just perfect—not too cakey, but delightfully soft and moist. You can really taste the pumpkin shining through alongside cinnamon and nutmeg, making them feel like a treat that’s just right for fall or any time you want a little autumn comfort.
I love making these brownies when I want something a bit different from regular chocolate dessert. The pumpkin keeps them extra tender, and the spices add a nice twist that makes everyone smile. What’s great is how simple they are to make, yet they feel special enough to bring to a get-together or to enjoy as a quiet snack with a cup of tea. I usually sneak in a few extra dashes of cinnamon because I can’t help myself!
My favorite way to serve these brownie squares is slightly warm, maybe with a little vanilla ice cream or a dusting of powdered sugar on top. They’re also fantastic just by themselves—no frills needed. These pumpkin brownies have become a staple in my baking routine because they hit that sweet spot between chocolate and fall flavors, and honestly, they never last long at my house!
Key Ingredients & Substitutions
Pumpkin Puree: Using canned pumpkin puree keeps the brownies moist and soft. If you don’t have canned pumpkin, you can roast and mash fresh pumpkin, but drain excess liquid for best results.
Unsweetened Cocoa Powder: This gives rich chocolate flavor. Dutch-processed cocoa works well here too, just expect a slightly different acidity and color.
Spices (Cinnamon, Nutmeg, Ginger, Cloves): These warm spices bring out the cozy fall vibe. If you prefer, pumpkin pie spice can replace all these at once for convenience.
Chocolate Chips: Dividing them lets some melt into the batter and some stay on top. You can swap for white chocolate, dark chocolate, or chopped nuts for variety.
Oil vs Butter: Both work, but oil keeps brownies moist and dense, while butter adds richness and a slight crisp edge. I often use vegetable oil for easy mixing and soft texture.
How Do You Get Perfect Pumpkin Swirls in Your Brownies?
Creating the beautiful marbled effect is easier than you think! Here’s how:
- First, pour half of the chocolate brownie batter evenly into your pan.
- Next, mix a few tablespoons of pumpkin puree and some chocolate chips together, or use a small portion of your pumpkin batter alone.
- Drop spoonfuls of this pumpkin mix over the chocolate layer.
- Use a knife or skewer to gently swirl the two layers together, moving in broad, sweeping motions—don’t overdo it or the layers will blend completely.
This gives you a pretty pattern and ensures both flavors come through in every bite. I find using a sharp butter knife works best for gentle swirling without breaking the batter.
Equipment You’ll Need
- 8×8 inch baking pan – perfect size for even baking and easy cutting into squares.
- Mixing bowls – you’ll need two: one for wet ingredients and one for dry, to keep things neat.
- Whisk – helps mix the wet ingredients smoothly without lumps.
- Rubber spatula – great for folding in the chocolate chips and scraping the batter out.
- Knife or skewer – perfect for swirling the pumpkin and chocolate batters to get that marbled look.
- Parchment paper – makes sure brownies don’t stick and lifts out easily when cooled.
Flavor Variations & Add-Ins
- Add chopped pecans or walnuts – they add a nice crunch that pairs well with the soft brownies.
- Swap semisweet chips for white chocolate – gives a sweeter, creamier contrast to the pumpkin.
- Stir in mini marshmallows on top before baking – they melt slightly and add gooey texture.
- Use a pinch of espresso powder in the chocolate batter – this intensifies the chocolate flavor without tasting like coffee.
Pumpkin Brownies
Ingredients You’ll Need:
Main Ingredients:
- 1 cup canned pumpkin puree
- 2 large eggs
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup vegetable oil (or melted butter)
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger (optional)
- 1/4 teaspoon ground cloves (optional)
- 1 cup semisweet chocolate chips, divided
- Coarse sugar or extra chocolate chips for topping (optional)
How Much Time Will You Need?
You’ll need about 15 minutes to prepare the batter and another 30 to 35 minutes to bake the brownies. Cooling time is around 30 minutes before cutting and serving, so plan for roughly 1 hour total.
Step-by-Step Instructions:
1. Prepare the Pan and Oven:
Preheat your oven to 350°F (175°C). Grease or line an 8×8 inch (20×20 cm) baking pan with parchment paper, leaving some extra overhang to make removing the brownies easier later on.
2. Mix the Wet Ingredients:
In a large bowl, whisk together the pumpkin puree, eggs, granulated sugar, brown sugar, vegetable oil (or melted butter), and vanilla extract until everything is smooth and well blended.
3. Combine the Dry Ingredients:
In a separate medium bowl, sift together the flour, cocoa powder, baking powder, salt, cinnamon, nutmeg, ginger, and cloves. This makes the spices and dry ingredients evenly distributed.
4. Bring Wet and Dry Ingredients Together:
Gradually add the dry mixture into the wet pumpkin mixture. Stir gently until just combined — be careful not to overmix, or the brownies might become tough.
5. Add Chocolate Chips and Prepare to Swirl:
Fold in half of the chocolate chips into the batter. Spread half of this batter evenly into your prepared pan.
6. Create the Pumpkin Swirl:
In a small bowl, mix the remaining chocolate chips with a few tablespoons of pumpkin puree or a bit of extra batter to make a swirl mixture. Drop spoonfuls over the brownie layer and use a knife or skewer to swirl the two together, creating a pretty marbled effect.
7. Bake the Brownies:
Bake for 30–35 minutes or until a toothpick inserted in the center comes out with just a few moist crumbs. Avoid overbaking for fudgy brownies.
8. Add Toppings and Cool:
Right after removing from the oven, sprinkle with additional chocolate chips and coarse sugar if you like. Let the brownies cool completely in the pan on a wire rack before slicing into squares.
9. Serve and Enjoy:
Serve your pumpkin brownies slightly warm or at room temperature. These fudgy, chocolatey treats with a cozy pumpkin swirl are perfect anytime!
Can I Use Fresh Pumpkin Instead of Canned Puree?
Yes, you can! Just roast and mash fresh pumpkin, then drain any excess liquid before measuring. Using canned pumpkin puree is easier and gives consistent results, but fresh works great too.
How Should I Store Leftover Pumpkin Brownies?
Store them in an airtight container at room temperature for up to 3 days. For longer freshness, keep them in the fridge for up to a week. Reheat briefly to enjoy a warm, fudgy texture.
Can I Make These Brownies Gluten-Free?
Absolutely! Substitute the all-purpose flour with a gluten-free baking blend that includes xanthan gum to keep the texture similar. Be sure your cocoa powder and other ingredients are gluten-free too.
What’s the Best Way to Get That Beautiful Pumpkin Swirl?
After spreading half the chocolate batter in the pan, spoon dollops of the pumpkin-puree and chocolate chip mixture on top. Then use a knife or skewer to gently swirl the two layers together—don’t overmix to maintain the marbled look.
